Note: I am departing slightly from my formerly stated intentions in order to include a recipe which, being featured in two early editions of JM, as well as in Straub 1913/1914, was sadly omitted in JM 1916, and in JM 1933 for all intents and purposes was replaced by the B. V. D. Cocktail, at least positionally speaking—hence the half-number.
My interpretation:
0.75 oz Noilly Prat Extra Dry
0.75 oz Bulleit 95 Rye (90 pf)
1.5 oz Violet Frères Byrrh Grand Quinquina
Fill mixing-glass half-full of fine ice (hand-cracked or mallet-broken), stir, strain into cocktail glass, express orange peel, garnish, and serve. — The 1908 edition specifies Noilly Prat Vermouth, which I was happily able to obey. This turns out to be a good cocktail, justifying its inclusion here. One wonders whether Byrrh stocks or importations were reduced after the Sad Era. JM 1933 features Byrrh in only one recipe: The Byrrh Wine Daisy, where JM 1910 additionally offers the Byrrh Wine Rickey.
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